Roya Galindo
Meat Institute
Sr. Director of Regulatory Services
Roya Galindo serves as the Meat Institute’s Sr. Director of Regulatory Services. She first began her career in 2005 when she was one of the first successful consumer safety inspector interns (CSI) to complete the internship program for the Food Safety and Inspection Service. She worked as a CSI for a few years until she was quickly promoted to an Enforcement Investigation Analysis Officer (EIAO). After mentoring many of the EIAOs, Galindo switched gears and worked for the industry managing and refining establishment’s food safety systems. Galindo’s extensive background in industry and regulations allows her to provide the members with guidance on a wide array of subjects.
Meat Institute
Sr. Director of Regulatory Services
Roya Galindo serves as the Meat Institute’s Sr. Director of Regulatory Services. She first began her career in 2005 when she was one of the first successful consumer safety inspector interns (CSI) to complete the internship program for the Food Safety and Inspection Service. She worked as a CSI for a few years until she was quickly promoted to an Enforcement Investigation Analysis Officer (EIAO). After mentoring many of the EIAOs, Galindo switched gears and worked for the industry managing and refining establishment’s food safety systems. Galindo’s extensive background in industry and regulations allows her to provide the members with guidance on a wide array of subjects.
Mr. Norm Robertson
Meat Institute
Vice President, Regulatory
Norm Robertson serves as the Meat Institute's vice president of regulatory services. Prior to joining NAMI, Robertson served as the Executive Associate Director of Regulatory Issues at the North American Meat Association (NAMA), where he managed a highly skilled Regulatory Services staff. He began his career as a Slaughter Food Inspector in Vernon, California, in 1990. Robertson was promoted to an off line processing position in 1993 and then to a Consumer Safety Inspector position in the Long Beach Circuit in 1994. In 2001, Robertson was selected as one of two individuals to be promoted to the position of Consumer Safety Officer (CSO), now referred to as an Enforcement Investigation and Analysis Officer (EIAO), in the Alameda District. After working for almost two years as a CSO, he was selected to be a Frontline Supervisor (FLS) in Vernon and then Petaluma, California, and finally as the District Case Specialist in the Alameda District. Robertson participated in national-level workgroups and assisted in the official classroom training of subsequent EIAO classes during his time at USDA. Robertson’s experience working at various levels of USDA has provided him with a detailed and thorough understanding of how the regulatory Agency operates, which adds a strong regulatory skill set to help our general members navigate the regulatory environment.
Meat Institute
Vice President, Regulatory
Norm Robertson serves as the Meat Institute's vice president of regulatory services. Prior to joining NAMI, Robertson served as the Executive Associate Director of Regulatory Issues at the North American Meat Association (NAMA), where he managed a highly skilled Regulatory Services staff. He began his career as a Slaughter Food Inspector in Vernon, California, in 1990. Robertson was promoted to an off line processing position in 1993 and then to a Consumer Safety Inspector position in the Long Beach Circuit in 1994. In 2001, Robertson was selected as one of two individuals to be promoted to the position of Consumer Safety Officer (CSO), now referred to as an Enforcement Investigation and Analysis Officer (EIAO), in the Alameda District. After working for almost two years as a CSO, he was selected to be a Frontline Supervisor (FLS) in Vernon and then Petaluma, California, and finally as the District Case Specialist in the Alameda District. Robertson participated in national-level workgroups and assisted in the official classroom training of subsequent EIAO classes during his time at USDA. Robertson’s experience working at various levels of USDA has provided him with a detailed and thorough understanding of how the regulatory Agency operates, which adds a strong regulatory skill set to help our general members navigate the regulatory environment.
Clarissa Moreaux
Meat Institute
Director, Regulatory Services
Clarissa Moreaux serves as the Meat Institute's director of regulatory services, where she provides expertise on a variety of topics, including HACCP, labeling, enforcement actions, noncompliance appeals, inspection issues, and import/export issues, among other regulatory topics.
Prior to joining NAMI, Clarissa began her regulatory career in 2010 as an Enforcement Investigation Analysis Officer (EIAO) for the Food Safety Inspection Service (FSIS) where she enforced FSIS regulatory requirements and gained valuable knowledge and experience that is currently used to help members. She later moved on to work for the industry in regulatory affairs and corporate quality assurance roles covering FDA and FSIS regulated products. She has experience with both USDA-FSIS and FDA food safety systems, 3rd party audit standards, supply chain, labeling, and regulatory compliance.
Clarissa has a Bachelor of Science in Food and Nutritional Sciences from Fresno State University of California and a Master’s of Science in Global Supply Chain Management from University of Southern California, Marshall School of Business. She is HACCP certified, Preventative Controls Qualified Individual (PCQI) and Lean Six Sigma Green Belt.
Meat Institute
Director, Regulatory Services
Clarissa Moreaux serves as the Meat Institute's director of regulatory services, where she provides expertise on a variety of topics, including HACCP, labeling, enforcement actions, noncompliance appeals, inspection issues, and import/export issues, among other regulatory topics.
Prior to joining NAMI, Clarissa began her regulatory career in 2010 as an Enforcement Investigation Analysis Officer (EIAO) for the Food Safety Inspection Service (FSIS) where she enforced FSIS regulatory requirements and gained valuable knowledge and experience that is currently used to help members. She later moved on to work for the industry in regulatory affairs and corporate quality assurance roles covering FDA and FSIS regulated products. She has experience with both USDA-FSIS and FDA food safety systems, 3rd party audit standards, supply chain, labeling, and regulatory compliance.
Clarissa has a Bachelor of Science in Food and Nutritional Sciences from Fresno State University of California and a Master’s of Science in Global Supply Chain Management from University of Southern California, Marshall School of Business. She is HACCP certified, Preventative Controls Qualified Individual (PCQI) and Lean Six Sigma Green Belt.
John Scanga
Eurofins
Chief Science Officer
Dr. John Scanga received his Ph.D. in Animal Sciences from Colorado State University in Fort Collins, CO. He and his wife Chauna and their sons Sam and Ian reside in Ault CO and operate a diversified farming operation.
His experience includes being an Associate Professor in the Center for Meat Safety and Quality at Colorado State University, Vice President of Technical Services for IEH Laboratories, Technical Consultant at Elanco Animal Health, and Vice President of Quality Assurance, Technical Services, and Live Animal Procurement at Meyer Natural Foods.
John currently is the Chief Scientific Officer for Eurofins Laboratories North American Meat Division, supporting customers with pragmatic food safety solutions, process validations, and operational improvements.
He has served his community and the industry as President of the local school board, AMSA director and is currently Chair of the Colorado Beef Council.
Eurofins
Chief Science Officer
Dr. John Scanga received his Ph.D. in Animal Sciences from Colorado State University in Fort Collins, CO. He and his wife Chauna and their sons Sam and Ian reside in Ault CO and operate a diversified farming operation.
His experience includes being an Associate Professor in the Center for Meat Safety and Quality at Colorado State University, Vice President of Technical Services for IEH Laboratories, Technical Consultant at Elanco Animal Health, and Vice President of Quality Assurance, Technical Services, and Live Animal Procurement at Meyer Natural Foods.
John currently is the Chief Scientific Officer for Eurofins Laboratories North American Meat Division, supporting customers with pragmatic food safety solutions, process validations, and operational improvements.
He has served his community and the industry as President of the local school board, AMSA director and is currently Chair of the Colorado Beef Council.